Name: Veal, Minced
Ingredients: 1 piece of veal; glaze for brushing; brown sauce; bacon; lemon

Why it works: Veal and lemon are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 4,580 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Veal, Minced

Ingredients

Directions

Remove the paper from the veal 30 minutes before serving and brush it lightly with glaze.
Drain the fat from the tin, leaving the brown sediment.
Pour the brown sauce into the tin and return it to the oven to finish cooking, basting frequently.
For richer flavor, baste the veal with cream instead of brown sauce, thickening and seasoning the cream before serving.
Roll the bacon, skewer it, and fry or bake until crisp, or broil it and cut into dice.
Transfer the veal to a hot dish, garnish with bacon rolls or diced bacon and lemon.
Strain the sauce and serve it separately in a tureen.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Veal + lemontop 17% of all pairs

Smell alikelow

Cooked together4,580 recipes

Shared aroma: 3-hexenal (apple, fruity).
Veal + saucetop 27% of all pairs

Smell alikelow

Cooked together2,072 recipes

Shared aroma: decanoic acid (soapy, waxy).
Sauce + lemontop 30% of all pairs

Smell alikelow

Cooked together6,598 recipes

Shared aroma: ethanol (alcoholic, ethereal).